Sheet Pan Shrimp Fajitas -

Around 7 o’clock every morning, long after my coffee for the night has worn off, I get this surge of energy.

I don’t know where it comes from or why, but I get giddy and excitable and extremely hyper. It could be because all of my energy is released during the morning newscast, and I’m done at 7. Or maybe I just have some kind of weird genetics that makes me become uncontrollably hyper at weird hours. Who knows.

Today, like clockwork, was my weird burst of energy. I scampered around the newsroom screaming, “SUPER BLUE BLOOD MOON!” for the better part of a half hour. I think my coworkers now hate me.

And just as quickly as it comes on, it wears off. I get tired like it’s the end of the day (for me, it is) and crash hard. Case in point: now. I could pass out if I really set my mind to it, but here I am—typing up a delicious blog post.

I know you’ve probably seen these sheet pan fajita meals all over Pinterest, but I’ve got a few new tips for you on this one.

First, don’t use onions. Fajitas are usually filled with onions and peppers, but for these shrimp ones I just used peppers. They were perfect. You don’t have onions to overpower the sweet roasted pepper taste or the spicy shrimp.

Second, there’s only one brand of fajita seasoning you should be using: Bolner’s Fiesta brand. It’s the only thing my mom ever used and it’s the only thing I will. You’ll hear people talking about making their own fajita seasoning, but don’t listen. This is the best fajita seasoning. Period.

Those are really the only two tips I have to offer you with this recipe. I think they’re pretty good tips. Really tried-and-true. Mother approved. Make sure you pile your fajitas high with cheese, pico, guac and sour cream. The best fajitas are the ones that are stuffed to the brim.

Sheet Pan Shrimp Fajitas

Servings: 4-6
Time: 30 mins
Difficulty: Easy
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Shrimp fajitas made easy by roasting veggies and shrimp on a sheet pan.

Ingredients

1 lb. raw shrimp, peeled and deveined
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1-2 TBS. fajita seasoning (Bolner’s Fiesta brand or other)
1 tsp. chili lime seasoning
1 TBS. olive oil
Tortillas, cheese, sour cream, guacamole, and pico de gallo, for serving

Directions

Preheat oven to 400 degrees. In a large bowl, toss the peppers with 1/2 tablespoon olive oil and 1/2 tablespoon fajita seasoning. Spread out on a rimmed sheet pan.
Toss remaining oil and fajita seasoning and chili lime seasoning with shrimp. Spread on other side of the sheet pan.
Roast for 13 minutes. Remove shrimp from pan and return peppers to the oven for 10 minutes or until slightly charred. Serve on top of tortillas with sour cream, guacamole, cheese and pico.

Step-By-Step Instructions

Preheat oven to 400 degrees. In a large bowl, toss the peppers with 1/2 tablespoon olive oil and 1/2 tablespoon fajita seasoning. Spread out on a rimmed sheet pan.

Toss remaining oil and fajita seasoning and chili lime seasoning with shrimp. Spread on other side of the sheet pan. Roast for 13 minutes. Remove shrimp from pan and return peppers to the oven for 10 minutes or until slightly charred. Serve on top of tortillas with sour cream, guacamole, cheese and pico.